Generality

Milk biscuits are typical English sweet foods , which belong to the dry pastry group . They are characterized by their high milk content and are mainly used as dipping foods or as sweet snacks . Milk biscuits should not be confused with “Rich Tea”, which are instead mainly used as dry tea pastries. “Malted Milk” were the first milk biscuits “properly”; they were introduced on the market way back in 1924 by “Elkes Biscuits” of Uttoxeter (England). Today the company is owned by the equally British “Fox’s Biscuits”. There are three most popular traditional milk biscuits, respectively belonging to different companies and recognizable by the specific design they depict:

  • Two milk containers and a cow.
  • A cow and a fence.
  • A cow and a calf .

Some variations of milk biscuits include:

  • Vanilla , cocoa or banana flavour .
  • A chocolate coating .
  • The formation of a sandwich with vanilla cream sandwiched between two biscuits.

More “healthy” variants of traditional milk biscuits have recently appeared, with the following characteristics:

  • Without wheat .
  • Less added sugars.
  • Without synthetic sweeteners .
  • Source of calcium .
  • Source of “healthy” energy .

Nutritional Characteristics

Chemical composition Value per 100g
Edible part 100 %
Water 5,0 g
Proteins 13,8 g
Total lipids 8,1 g
Saturated fatty acids 1,70 g
Monounsaturated fatty acids 3,70 g
Polyunsaturated fatty acids 2,65 g
Cholesterol 26,0 mg
Available carbohydrates 76,1 g
Starch 40,4 g
Soluble sugars 35,7 g
Total fibre 1,2 g
Soluble fiber – g
Insoluble fiber – g
Phytic Acid 0,0 g
Alcohol 0,0 g
Energy 417,0 kcal
Sodium 491,0 mg
Potassium 366,0 mg
Ferro 1,90 mg
Soccer 104,0 mg
Phosphorus 255,0 mg
Magnesium – mg
Zinc 0,4 mg
Copper – mg
Selenium – µg
Thiamin 0,29 mg
Riboflavin 0,26 mg
Niacin 2,40 mg
Vitamin A retinol eq. 2,00 RAE
Vitamin C 2,00 mg
Vitamin E 3,77 mg

ATTENTION! The above values ​​refer to a packaged commercial food.

 

Milk biscuits are sweet foods that contain added sugar .
They have a notable caloric intake, which can increase or decrease based on the recipe (quantity of butter , type of milk, quantity of sugar , etc.).
Energy comes mainly from carbohydrates , followed by lipids and finally proteins.
Carbohydrates are essentially complexes (starch), unsaturated fatty acids and proteins of high and medium biological value .
Milk biscuits contain a significant amount of cholesterol.
The fibers are satisfying.
Among the vitamins , a good content of thiamine (vitamin B1), riboflavin ( vitamin B2 ) and tocopherols (vitamin E) is highlighted .
As regards mineral salts, there is a certain content of sodium (which increases with the addition of table salt ), phosphorus, calcium and iron (the latter not totally bioavailable ).
Milk biscuits, although less “harmful” than biscuits , are not suitable for frequent and systematic consumption by subjects suffering from overweight and metabolic diseases such as type 2 diabetes mellitus , hypertriglyceridemia and hypercholesterolemia .
They contain a small amount of lactose and massive doses of gluten ; this means that they are not suitable for the diet due to related intolerances .
Allowed by the lacto-ovo vegetarian philosophy , they are unsuitable for the vegan one . The average portion as breakfast
foods is 30 g (5-6 biscuits, approximately 125 kcal).

Homemade recipe

Ingredients

  • Wheat flour 350 g,
  • make 100 g,
  • sugar 200 g,
  • butter 100 g,
  • latte 130 ml,
  • bicarbonate 6 g,
  • vanillin 1 sachet.

Procedure

  1. Create a fountain with the powders and sugar.
  2. Soften the butter with your hands and form small flakes.
  3. Add the softened butter and milk to the center of the well.
  4. Knead until you obtain a uniform mixture.
  5. Form a loaf and let it rest in the fridge for 30 minutes.
  6. Divide the dough into pieces of approximately 20 g.
  7. Create more flattened discs in the center.
  8. Place the biscuits on a baking tray lined with baking paper and bake in a hot static oven at 190° for 15 minutes.